Oyakodon Bento Box

Oyakodon was one of the first Japanese recipes I tried. I forgot all about it and hadn't made it in months. This is the second time I've made it in the past week!

Oyakodon Recipe

2 boneless, skinless chicken breast (or 4 thighs)

1 cup chopped onions

1 cup chopped carrots

1 cup sliced baby bella mushrooms

1 10oz package frozen spinach (or fresh)

4 eggs - beaten

1/2 cup soy sauce (subsitute low-sodium if you prefer)

3/4 cup mirin (sweet Japanese cooking wine)

1 1/4 cup water

3 Tablespoons sugar

1/4 cup sake (or white cooking wine)

Cooked rice

1) Combine soy sauce, mirin, and sugar.

2) Brown chicken; when about half cooked, splash with sake. Remove.

3) Put carrots in pan (do not drain after cooking chicken) and 1/4 to 1/2 cup of water - cook until water evaporates. Add onions and mushrooms. You may need to add oil. Fry until onions are translucent.

4) Add chicken and cook a few minutes. Add remaining water to deglaze pan. Add soy sauce mixture. Top with spinach. Drizzle beaten eggs evenly on top. Cook until eggs are just set or slightly runny.

5) Serve with rice; spoon liquid over top. Enjoy!